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UCSB Environmental Health & Safety
Food Facility Plan Check Guide
UCSB EH&S Environmental Health Program
565 Mesa Rd. Santa Barbara CA 93106-5132
(805) 893-2471 [email protected]
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PREFACE
The EH&S Food Facility Plan Check Guide is based on the California Conference of
Directors of Environmental Health California Plan Check Guide for Retail Food
Facilities. The California Plan Check Guide for Retail Food Facilities is an outline of
requirements for design plan preparation before the submission to the local
enforcement agency. The requirements are provided to assist in meeting
applicable health and safety requirements. The Plan Check Guide is intended to
give basic information and not to supersede any state law, local ordinance, or
code.
Code numbers in this document refer to the section of the California Health and
Safety Code, also known as the California Retail Food Code (CalCode) that is the
source of the requirements. Recommendations, which follow the requirement
contained within the Guide, are not requirements in state law or regulation and
are included for clarification and to give examples for meeting the intent of
CalCode. The recommendations may not be applicable in all circumstances.
Refer to CalCode (California Health and Safety Code, Division 104, Part 7, Section
113700 et. seq.) for specific code requirements.
Complete, easily-readable plans drawn to scale and specifications must be
submitted to the local enforcement agency for review and approval before
starting any new construction or remodeling of any facility for use as a retail food
facility. Plans and specifications are required by Environmental Health & Safety to
assure compliance with CalCode. CalCode applies throughout California. Other
state regulations and policies may apply or may be used by the local health
agency.
This guide only encompasses food safety aspects and should not be construed to
encompass other agencies involved, such as the local planning and zoning
department, the local building authority, or local fire department. Owners and
agents are advised to contact the appropriate local agencies involved to obtain
any permits and/or to clarify other local codes.
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TABLE OF CONTENTS
Construction Plan Approval Procedures for Food Facilities ......................................................................... 5
I. Minimum Requirements for Food Facility Plans ................................................................................. 6
II. Field Construction Inspection Procedure ............................................................................................ 6
A. Preliminary construction inspection: ................................................................................................ 6
B. Final construction inspection: ........................................................................................................... 6
III. Structural Requirements .................................................................................................................. 6
Floors: ....................................................................................................................................................... 7
Walls and Ceilings: .................................................................................................................................... 7
Food Protection Equipment: ..................................................................................................................... 9
Dry Food and Beverage Storage: .............................................................................................................. 9
Other Required Storage Facilities: ............................................................................................................ 9
Recyclables and Refuse Disposal Facilities:............................................................................................. 10
Toilet Facilities: ....................................................................................................................................... 10
Clothing Change Rooms and Areas: ........................................................................................................ 11
Exterior Doors and Windows: ................................................................................................................. 12
Delivery and Cargo Doors: ...................................................................................................................... 12
Insect Control Devices: ........................................................................................................................... 12
Lighting: ................................................................................................................................................... 12
Water: ..................................................................................................................................................... 13
Backflow Protection: ............................................................................................................................... 14
Indirect Waste Receptors: ...................................................................................................................... 14
Sewage Disposal, Grease Traps and Interceptors: .................................................................................. 14
IV. Ventilation ...................................................................................................................................... 15
Exhaust Hoods and Ducts: ...................................................................................................................... 15
V. Equipment Requirements .................................................................................................................. 15
Refrigeration: .......................................................................................................................................... 16
Sinks: ....................................................................................................................................................... 17
Kitchen Utensil Sinks: .............................................................................................................................. 17
Eating and Drinking “Multi-Service” Utensil Sinks: ................................................................................. 17
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Food Preparation Sink: ............................................................................................................................ 17
Handwashing Sinks: ................................................................................................................................ 17
Janitorial Sink: ......................................................................................................................................... 18
Dishwashing and Glass Washing Machines: ........................................................................................... 18
Dipper Well: ............................................................................................................................................ 19
VI. Appendix ......................................................................................................................................... 19
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Construction Plan Approval Procedures for Food Facilities
Pursuant to the California Health and Safety Code, Chapter 13, California Retail Food Code
(CalCode), §114380, a plan approval must be obtained from the local health agency before
constructing or remodeling any building for use as a food facility. Remodel of a food facility means
construction, building, enlarging, altering, converting, or repairing that requires a permit from the
local building authority. CalCode, Chapter 1, §113715, provides for the following: Any construction,
alteration, remodeling, or operation of a food facility shall be approved by the enforcement agency
and shall be in accordance with all applicable local, state, and federal statutes, regulations, and
ordinances including, but not limited to, fire, building, and zoning codes.
The following procedures are required to process and approve food facility plans as well as to
obtain final approval to open for business:
1. The plans must include sufficient information to demonstrate compliance with the
“Minimum Requirements for Food Facility Plans.” (see page 6)
2. Plans may be prepared by an architect, draftsman, designer, contractor or owner. All plans
must be drawn to scale in a concise, detailed, and professional manner. Incomplete or
inadequate plans will be rejected.
3. One complete set of detailed plans and specifications must be submitted.
4. Upon approval, a plan approval letter will be provided. An approved set of plans must be
maintained at the construction site until the final inspection has been made.
5. If any changes on the approved plans are desired, revised plans must be submitted for
review and approval prior to construction.
6. A construction check inspection is required before floor coverings and/or kitchen
equipment is installed. In some cases, it may be advisable to call for an additional
inspection upon completion of plumbing “rough-in,” prior to pouring concrete.
7. All construction and equipment installation shall be subject to field inspection. The food
facility must not open for business until final approval is obtained from the local
enforcement agency and a valid food facility permit is issued. A pre-opening inspection is
required before the food facility may operate. Call the Environmental Health Program at
805-893-2471 to schedule inspections.
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I. Minimum Requirements for Food Facility Plans
Plans must be drawn to scale with a recommended scale of “¼ inch = 1 foot.” The plans must include the
following:
A. Name and address of the food facility. Provide the name, mailing address, and telephone
number of the owner, the project manager, and/or other contact person.
B. Floor plan of entire facility.
C. Complete equipment checklist, including the methods of installation.
D. Equipment manufacturer specification “cut sheets” and elevations.
E. Floor plan showing equipment layout including:
Plumbing layout.
Electrical layout.
Exhaust hood ventilation and make-up air systems.
Location of waste storage receptacles and recycling area.
F. Room finish schedule for floors, base, walls, and ceiling indicating the type of material, color,
and surface finish for each room or area. Provide specific brand names. Samples or
specifications of proposed finish materials are required (see Appendix).
G. Proposed sample menu.
II. Field Construction Inspection Procedure A. Preliminary construction inspection:
Contact the Environmental Health Program to request a preliminary construction inspection
prior to installation of floor covering and food service equipment.
B. Final construction inspection:
Upon completion of construction, including finishing work, contact the Environmental Health
Program to arrange for a final construction inspection. Approved materials and good
workmanship are significant factors in the evaluation and final field approval of food facility
construction and equipment installation. A final inspection must be requested no less than five
(5) working days prior to the proposed opening of the establishment. Final construction must
be approved by the Environmental Health Program and food facility permit issued prior to
opening for business or use of remodeled areas.
III. Structural Requirements
The plans must show and specify in detail the following:
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Floors:
In all areas in which food is prepared, prepackaged, or stored, where any utensil is washed,
where refuse or garbage is stored, where janitorial facilities are located, and in all toilet and
handwashing areas, the floor surfaces must be smooth and of durable construction and nonabsorbent
material that is easily cleanable. See UCSB Approved Flooring in a Food Facility handout for further
detail. Vinyl composite tile (VCT) is not approvable. (CalCode 114268)
A. Floor surfaces must be coved at the juncture of the floor and wall with a 3/8 inch minimum
radius coving and shall extend up the wall at least 4 inches, except in areas where food is stored
only in unopened bottles, cans, cartons, sacks, or other original shipping containers. Vinyl
rubber top-set base coving is not acceptable. (CalCode 114268)
B. Public or private schools constructed or remodeled after the effective date of this part must
comply with subdivision B. Public and private schools constructed before the effective date of
this part need not comply with subdivision B, provided that the existing floor surfaces are
maintained in good repair and in a sanitary condition. (CalCode 114268)
C. Exceptions include sales areas, or with respect to areas relating to guestroom accommodations
and the private accommodations of owners and operators in restricted food service facilities,
and in employee change and storage areas. (CalCode 114268)
D. Upon new construction or extensive remodeling, floor drains must be installed in floors that are
water-flushed for cleaning and in areas where pressure spray methods for cleaning equipment
are used. Floor surfaces in areas pursuant to this subdivision shall be sloped 1:50 to the floor
drains. (CalCode 114269)
E. Upon new construction or extensive remodeling, floor sinks or equivalent devices must be
installed to receive discharges of water or other liquid waste from equipment. (CalCode 114269)
Walls and Ceilings:
A. Except as provided in subdivision B (below), the walls and ceilings of all rooms shall be of a
durable, smooth, nonabsorbent, and easily cleanable surface (e.g., gloss or semigloss enamel
paint, epoxy paint, FRP (fiberglass reinforced panel) or NRP (nylon reinforced plastic), stainless
steel, ceramic tile, or other approved materials and finishes). Exposed brick, concrete block,
rough concrete, rough plaster, or textured gypsum board is not acceptable. A sample may be
required for review. (CalCode 114271)
B. This section shall not apply to any of the following areas:
1. Walls and ceilings of bar areas in which alcoholic beverages are sold or served directly to
the consumers, except wall areas adjacent to bar sinks and areas where food is
prepared.
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2. Areas where food is stored only in unopened bottles, cans, cartons, sacks, or other
original shipping containers.
3. Dining and sales areas.
4. Offices.
5. Restrooms that are used exclusively by the consumers, except that the walls and ceilings
in the restrooms shall be of a nonabsorbent and washable surface.
C. Acoustical paneling may be utilized if it is installed not less than six feet above the floor. The
paneling must meet the other requirements of this section. (CalCode 114271)
D. Attachments to walls and ceilings, such as light fixtures, mechanical room ventilation system
components, vent covers, wall mounted fans, decorative items, and other attachments, must be
easily cleanable. (CalCode 114271)
E. The wall behind sinks and dishtables must be covered with a durable waterproof material (e.g.,
FRP, ceramic tile, stainless steel, etc.) extending from the top of the coved base to at least
twelve (12) inches above the backsplash. (CalCode 114271)
F. Walls adjacent to floor-mounted mop sinks must be covered with a durable waterproof material
(e.g., FRP, ceramic tile, stainless steel, etc.) extending from the top of the sink to at least forty-
eight (48) inches above the floor. (CalCode 114271)
G. Provide a durable, cleanable, smooth, non-corrodible, and nonflammable material (e.g.,
stainless steel, ceramic tile, etc.) behind the cook line and to any side walls adjacent or in close
proximity. (CalCode 114271)
H. When a dishtable is installed next to a wall, the integral metal backsplash must be sealed to the
wall. Other equipment that is exposed to spillage must also be sealed to the wall. (CalCode
114169)
Conduits:
A. All plumbing, electrical and gas lines must be concealed within the building structure to as great
an extent as possible. When otherwise installed, they must be mounted or enclosed so as to
facilitate cleaning (e.g., at least one-half inch from the wall and six (6) inches above the floor).
(CalCode 114271)
B. Where conduits or pipelines enter a wall, ceiling, or floor, the opening around the line must be
tightly sealed and made smooth. (CalCode 114271)
C. Conduits or pipelines must not be installed across any aisle, traffic area, or door opening.
(CalCode 114271)
D. Multiple runs or clusters of conduits or pipelines must be installed within the walls or encased in
an approved sealed enclosure. (CalCode 114271)
Pass-through Windows:
Pass-through window service openings must be limited to 216 square inches each. The service openings
shall not be closer together than 18 inches. Each opening must be provided with a solid or screened
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window, equipped with a self-closing device. Screening must be at least 16 mesh per square inch. Pass-
through windows of up to 432 square inches are approved if equipped with an air curtain device. The
counter surface of the service openings must be smooth and easily cleanable. (CalCode 114259.2)
Food Protection Equipment:
Food on display must be protected from contamination by the use of packaging, service counter, service
line, sneeze guards (that intercept a direct line between the consumer's mouth and the food being
displayed), containers with tight-fitting securely-attached lids, display cases, mechanical dispensers,
and/or other effective means. (CalCode 114060, 114063, 114065)
Dry Food and Beverage Storage:
Adequate and suitable space must be provided and designated on plans for dry storage purposes. This
area must be equipped with sufficient and approved shelving to accommodate anticipated needs. This
section applies to aisle space and floor area where shelving, cabinets, or other storage facilities are
located. This section does not apply to floor area where desks, equipment, ladders, or other items may
be placed. (CalCode 114047)
Unfinished wood shelving is not acceptable. Painted wood is not recommended. The following
recommended methods of determining adequate storage space may be used:
A floor area equivalent to 25% of all kitchen space, or
One square foot of floor space per customer seat, or
Sufficient approved shelving dispersed throughout kitchen areas.
Sufficient approved shelving for a small food service establishment means ninety-six (96) linear feet of
eighteen (18)-inch-deep shelving. More shelving may be required for larger establishments. (CalCode
114047)
Except as specified below, food must be protected from contamination by storing it in a clean, dry
location, where it is not exposed to splash, dust, vermin, or other forms of contamination or
adulteration, and at least six inches above the floor. (CalCode 114047)
Pressurized beverage containers, cased food in waterproof containers such as bottles or cans, and milk
containers in plastic crates may be stored on a floor that is clean and not exposed to moisture. (CalCode
114047)
Other Required Storage Facilities:
Adequate and suitable space shall be provided for the storage of clean linens. (CalCode 114185.4)
A room, area, or cabinet separated from any food preparation area, food storage area, warewashing
area, or ware storage area, must be provided for the storage of cleaning equipment and supplies (e.g.,
mops, buckets, brooms, cleaning compounds, waxes, insecticides, rodenticides, pesticides, detergents,
bleaches, cleaning compounds, or any other injurious or poisonous materials). (CalCode 114281)
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Recyclables and Refuse Disposal Facilities:
Each food facility shall be provided with any facilities and equipment necessary to store or dispose of all
waste material, including used oil and fryer grease. A receptacle shall be provided in each area of the
food facility or premises where refuse is generated or commonly discarded, or where recyclables or
returnables are placed. (CalCode 114244)
Garbage and waste oil or grease must be disposed into adequate, watertight, non-absorbent, rodent-
proof containers with close-fitting lids. There shall be an area provided for the storage of these
containers and facilities for their washing. If provided, an outdoor storage area or enclosure used for
refuse, recyclables, and returnables must be constructed of nonabsorbent material, such as concrete or
asphalt, and must be easily cleanable, durable, and sloped to drain. (CalCode 114245)
All recyclables must be stored so as to prevent attraction and harborage of vermin. (CalCode 114259)
Suitable cleaning implements and supplies such as high pressure pumps, hot water, steam, and
detergent must be provided as necessary for effective cleaning of receptacles and waste handling units
for refuse, recyclables, and returnables. (CalCode 114245.7)
Other structural requirements for refuse disposal rooms and areas:
1. Floors shall be smooth, durable, oil-resistant, non-absorbent, coved, easily cleanable, and
sloped to a floor drain discharging to the sanitary sewer. (CalCode 114268)
2. Walls and ceilings shall be durable, easily cleanable, impervious to grease and moisture, and
capable of withstanding the expected impacts. (CalCode 114271)
3. The room or enclosure shall be well ventilated. (CalCode 114149)
Toilet Facilities:
Clean toilet rooms in good repair shall be provided and conveniently located and accessible for use by
employees during all hours of operation. The number of toilet facilities required shall be in accordance
with applicable local building and plumbing ordinances. Toilet tissue must be provided in a permanently
installed dispenser at each toilet. (CalCode 114250)
Food facilities located within amusement parks, stadiums, arenas, food courts, fairgrounds, and similar
premises shall not be required to provide toilet facilities for employee use within each food facility if
approved toilet facilities are located within 200 feet in travel distance of each food facility and are
readily available for use by employees. Food facilities subject to this section must be provided with
approved handwashing facilities for employee use.
Notwithstanding the section above, food facilities approved prior to the effective date of this part with
toilet facilities within 300 feet are not required to meet the 200-foot requirement. (CalCode 114250.1)
A permanent food facility must provide clean toilet facilities in good repair for consumers, guests, or
invitees when:
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There is onsite consumption of foods
OR
When the food facility was constructed after July 1, 1984, and has more than 20,000 square feet
of floor space.
A building subject to the above conditions that has a food facility with more than 20,000 square feet of
floor space must provide at least one separate toilet facility for men and one separate toilet facility for
women.
Any building that was constructed before January 1, 2004, that has a food facility that provides space for
the consumption of food on the premises must either provide clean toilet facilities in good repair for
consumers, guests, or invitees on property used in connection with, or in, the food facility or
prominently post a sign within the food facility in a public area stating that toilet facilities are not
provided. (CalCode 114276)
Toilet facilities that are provided for use by consumers, guests, or invitees shall be in a location where
consumers, guests, and invitees do not pass through food preparation, food storage, or utensil washing
areas to reach the toilet facilities. (CalCode 114276)
Handwashing facilities must be provided within or adjacent to toilet rooms and must be equipped with
an adequate supply of hot and cold running water under pressure from a premixing faucet.
Handwashing cleanser and single-use sanitary towels in permanently installed dispensers or hot air
blowers must be provided at handwashing facilities. (CalCode 113953, 113953.3)
Toilet rooms must be separated by well-fitted, self-closing doors that prevent the passage of flies, dust,
or odors. (CalCode 114276)
Toilet rooms shall be vented to the outside air by means of an openable, screened window, an air shaft,
or a light-switch-activated exhaust fan, consistent with the requirements of local building codes.
(CalCode 114149)
Clothing Change Rooms and Areas:
Lockers or other suitable facilities must be provided and used for the orderly storage of employee
clothing and other possessions. Dressing rooms or dressing areas must be provided and used by
employees if the employees regularly change their clothes in the facility. Restricted food service facilities
and nonpermanent food facilities must not be required to comply with the above requirements, but no
person shall store clothing or personal effects in any area used for the storage and preparation of food.
(CalCode 114256.1)
Areas designated for employees to eat and drink must be located so that food, equipment, linens, and
single-use articles are protected from contamination. Lockers or other suitable facilities must be located
in a designated room or area where contamination of food, equipment, utensils, linens, and single-use
articles cannot occur. (CalCode 114256)
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Exterior Doors and Windows:
A food facility must at all times be constructed, equipped, maintained, and operated as to prevent the
entrance and harborage of animals, birds, and vermin, including, but not limited to, rodents and insects.
All exterior doors must be well-fitted and self-closing to effectively prevent the entrance of animals,
birds, and vermin. All exterior windows which open to food preparation areas, food storage areas and
utensil washing areas must be screened with no less than sixteen (16) mesh per square inch. (CalCode
114259)
Delivery and Cargo Doors:
All delivery doors leading to the outside must open outward and be self-closing. Overhead air curtains
must be provided when delivery doors remain open for an extended period of time and when necessary
to exclude insects, dust, dirt, and fumes. Large cargo-type doors must not open directly into a food
preparation area. Cargo-type doors that open into any food warehouse of a food facility may only be
open during deliveries. An overhead air curtain is not a substitute device to permit a door to remain
open constantly. The air curtain when installed inside the building shall produce a downward and
outward air flow not less than three (3) inches thick at the nozzle with an air velocity of not less than
1600 FPM (feet per minute) across the entire opening at a point three (3) feet above the floor. (CalCode
114259, 114259.1), (State of California, Food and Drug Circular 80-7)
Insect Control Devices:
Insect control devices that are used to electrocute or stun flying insects must be designed to retain the
insect within the device. Insect control devices must be installed so that the devices are not located
over a food or utensil handling area and dead insects and insect fragments are prevented from being
impelled onto or from falling on nonprepackaged food, clean equipment, utensils, linens, and
unwrapped single-use articles. (CalCode 114259.3)
Lighting:
In every room and area in which any food is prepared, manufactured, processed, or prepackaged, or in
which equipment or utensils are cleaned, sufficient natural or artificial lighting must be provided to
produce the following light intensity, while the area is in use:
A. At least 10-foot candles for the following:
1. At a distance of 30 inches above the floor, in walk-in refrigeration units and dry food
storage areas.
2. At a working surface on which alcoholic beverages are prepared or where utensils used
in the preparation of service of alcoholic beverages are cleaned.
3. Inside equipment, such as reach-in or under-the-counter refrigerators.
B. At least 20-foot candles for the following:
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1. At a surface where food is provided for consumer self-service or where fresh produce or
prepackaged foods are sold or offered for consumption.
2. In server stations where food is prepared.
3. At a distance of 30 inches above the floor in areas used for handwashing, warewashing,
equipment storage, utensil storage, and in toilet rooms.
4. In all areas and rooms during periods of cleaning.
C. Except in server stations where food is prepared, at least 50-foot candles at a surface where a
food employee is working with food, or working with utensils or equipment, such as knives,
slicers, grinders, or saws where employee safety is a factor and in other areas and rooms during
periods of cleaning. (CalCode 114252)
Light bulbs must be shielded, coated, or otherwise shatter-resistant in areas where there is
nonprepackaged ready-to-eat food, clean equipment, utensils, linens, or unwrapped single-use articles.
Shielded, coated, or otherwise shatter-resistant bulbs need not be used in areas used only for storing
prepackaged food in unopened packages, if the integrity of the packages cannot be affected by broken
glass falling onto them and the packages are capable of being cleaned of debris from broken bulbs
before the packages are opened. Infrared and other heat lamps must be protected against breakage by
a shield surrounding and extending beyond the bulb so that only the face of the bulb is exposed, or by
using approved coated shatter-resistant bulbs. (CalCode 114252.1)
Water:
An adequate, protected, pressurized, potable supply of hot water and cold water must be provided. Hot
water must be supplied at a minimum temperature of at least 120°F measured from the faucet, unless
otherwise specified in this part. The water supply must be from a water system approved by the health
officer or the local enforcement agency. (CalCode 114192)
The enforcement agency may monitor and enforce the potable drinking water standards provided in the
California Safe Drinking Water Act (Chapter 4 commencing with Section 116275) for purposes of
enforcing this part and compliance with any requirements with regard to potable water. If your
proposed facility is located in an unincorporated area, your water supply may require additional review,
including on-going biological sampling, and may be subject to the State of California drinking water
regulations, titled “Transient Non-Community Water System.” (CalCode 113869, 114189)
In sizing the water heater, the peak hourly demands for all sinks, dishwashing machines, etc., are added
together to determine the minimum required recovery rate. (Refer to “CCDEH Water Heater Sizing
Guidelines”).
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Backflow Protection:
The potable water supply must be protected with a backflow or back siphonage protection device when
required by applicable plumbing codes. Exposed piping of a non-potable water system must be
identified so that it is readily distinguishable from piping that carries potable water. (CalCode 114192)
Indirect Waste Receptors:
All steam tables, ice machines and bins, food preparation sinks, warewashing sinks, display cases, walk-
in refrigeration units, and other similar equipment that discharge liquid waste must be drained by
means of indirect waste pipes, and all wastes drained by them must discharge through an air gap into a
floor sink or other approved type of receptor.
Drainage from reach-in refrigeration units must be conducted in a sanitary manner to a floor sink or
other approved device by an indirect connection or to a properly installed and functioning evaporator.
Indirect waste receptors must be located to be readily accessible for inspection and cleaning.
Warewashing machines may be connected directly to the sewer immediately downstream from a floor
drain, or they may be drained through an approved indirect connection.
Warewashing sinks in use on January 1, 1996, that are directly plumbed, may be continued in use. This
section does not require warewashing sinks to be indirectly plumbed when the local building official
determines that the sink should be directly plumbed. (CalCode 114193)
An air gap between the water supply inlet and the flood level rim of the plumbing fixture, equipment, or
nonfood equipment must be at least twice the diameter of the water supply inlet and may not be less
than one inch. (CalCode 114193.1)
In general, floor sinks must be installed flush with the final grade of the finished floor to prevent tripping
hazards and prevent harborage of dirt and debris. However, some situations may require floor sinks
above grade.
Sewage Disposal, Grease Traps and Interceptors:
Liquid waste must be disposed of through the approved plumbing system and must discharge into the
public sewerage or into an approved private sewage disposal system. If your proposed facility is located
in an unincorporated area, your water and sewage disposal systems may require additional review. If a
public sewer system is available in your area, you will be required to connect. If no public sewer system
is available, you must have an approved on-site sewage disposal system. (CalCode 114197)
If provided, a grease trap or grease interceptor shall not be located in a food or utensil handling area
unless specifically approved by the Environmental Health Program. Grease traps and grease interceptors
must be easily accessible for servicing. Food facilities approved with a grease trap or grease interceptor
that are in operation before the effective date of this part are not required to comply with this section.
(CalCode 114201)
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IV. Ventilation
All areas of a food facility must have sufficient ventilation to facilitate proper food storage and to
provide a reasonable condition of comfort for each employee, consistent with the job performed by the
employee. (CalCode 114149)
Exhaust Hoods and Ducts:
Mechanical exhaust ventilation equipment must be provided over all cooking equipment (all
commercial-type deep fat fryers, broilers, fry grills, steam-jacketed kettles, ranges, ovens, barbecues,
rotisseries, dishwashing machines, and other similar equipment) as required to effectively remove
cooking odors, smoke, steam, grease, heat, and vapors. All mechanical exhaust ventilation equipment
must be installed and maintained in accordance with the California Mechanical Code, except that for
units subject to Part 2 (commencing with Section 18000) of Division 13, an alternative code adopted
pursuant to Section 18028 shall govern the construction standards. Makeup air must be provided at the
rate of that exhausted. (CalCode 114149.1)
Ventilation plans for each system must include front and side elevations of the exhaust hood and duct
details to the roof fans (both exhaust and make-up air). Provide manufacturer specification sheets for
exhaust fan, make-up air fan, and hood filters along with the static pressure calculations. Specify the
number and location of make-up air diffuser. A balance report completed by a third party may be
required prior to final clearance.
Refer to Uniform Mechanical Code Chapter on Commercial Kitchen Ventilation Systems. Refer to CCDEH
Recommendations for Mechanical Exhaust Ventilation and Hood Systems for Commercial Food and
Utensil Heat Processing Equipment Guidelines.
V. Equipment Requirements
New and replacement food-related and utensil-related equipment must be certified or classified for
sanitation by an American National Standards Institute (ANSI) accredited certification program. (CalCode
114130)
Materials used in the construction of utensils and food-contact surfaces of equipment (display cases,
windows, counters, shelves, tables, refrigeration units, sinks, dishwashing machines, and other
equipment or utensils used in the preparation, sale, service, and display of food) must not allow the
migration of deleterious substances or impart colors, odors, or tastes to food, Under normal-use
conditions equipment materials must be safe, durable, corrosion-resistant, nonabsorbent, sufficient in
weight and thickness to withstand repeated warewashing, finished to have a smooth, easily cleanable
surface, and resistant to pitting, chipping, crazing, scratching, scoring, distortion, and decomposition.
(CalCode 114130.1)
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All floor-mounted equipment shall be placed on casters to allow cleaning of the equipment and areas
underneath and around the equipment. Equipment that is fixed because it is not easily movable must be
installed so that it is:
Spaced to allow access for cleaning along the sides, behind, and above the equipment.
Spaced from adjoining equipment, walls, and ceilings a distance of not more than one millimeter
or one thirty-second inch.
Sealed to adjoining equipment or walls, if the equipment is exposed to spillage or seepage.
Floor-mounted equipment that is not easily movable must be sealed to the floor or elevated on legs that
provide at least a six-inch clearance between the floor and the equipment.
This section shall not apply to display shelving units, display refrigeration units, and display freezer units
located in the consumer shopping areas of a food facility if the floor under the units is maintained clean.
Table-mounted equipment that is not easily movable must be installed to allow cleaning of the
equipment and areas underneath and around the equipment by being sealed to the table or elevated on
legs that provide at least a four-inch clearance between the table and the equipment. (CalCode 114169)
Refrigeration:
All reach-in and walk-in refrigeration and freezer units shall be adequate in capacity and usage to meet
the needs of the proposed operation and must be certified or classified for sanitation by an American
National Standards Institute (ANSI) accredited certification program. In the absence of an applicable
ANSI certified sanitation standard, food-related and utensil-related equipment must be evaluated for
approval by the enforcement agency. Domestic model refrigerators and freezers will not be accepted.
(CalCode 114130)
All reach-in and walk-in refrigeration and freezer units shall have shelving that is non-absorbent, non-
corrodible, easily cleanable, that is at least six (6) inches above the floor, and shall meet or be equivalent
to applicable NSF standards. Wood is not acceptable. (CalCode 114047, 114130.1)
A thermometer must be provided for each refrigeration unit. (CalCode 114157)
Condensate and other liquid waste must drain in a sanitary manner to a floor sink or other approved
receptor that is properly connected to an approved plumbing system and must discharge into the public
sewerage or into an approved private sewage disposal system. Condensate from reach-in refrigerators
and freezers may be drained to a properly installed and functioning evaporator. (CalCode 114197,
114268)
All reach-in and walk-in refrigeration and freezer units shall open into an approved area of the food
facility. (CalCode 114266)
Walk-in refrigeration and storage freezer units shall also be designed to be closed and sealed to the floor
or be constructed integral with the floor, and must be flashed or sealed to walls and/or ceiling as
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needed to prevent rodent and vermin harborage or inaccessible areas. Coved bases shall be provided at
the intersection of interior floors and walls. (CalCode 114268, 114259)
Sinks:
When a sink is installed next to a wall, the integral metal backsplash shall be sealed to the wall. (CalCode
114271)
Hot and cold water under pressure must be provided through a mixing valve to each compartment of
the following sinks:
Kitchen Utensil Sinks:
Manual warewashing sinks must have at least three compartments with two integral metal
drainboards for manually washing, rinsing, and sanitizing equipment and utensils. Sink
compartments must be large enough to accommodate immersion of the largest equipment and
utensils. A compartment size of approximately 18 x 18 x 12 inches deep will generally be adequate
for most utensils. A three-compartment sink may be required within each separate section of a
large food establishment which handles unpackaged foods (i.e., deli, meat, bakery, sushi bars, oyster
bars, etc.). (CalCode 114099)
Eating and Drinking “Multi-Service” Utensil Sinks:
Dishwashing machines are recommended where a large volume of eating and drinking utensils are
washed. (CalCode 114099)
Food Preparation Sink:
A food preparation sink shall be provided in permanent food facilities for the washing, rinsing,
soaking, thawing, or similar preparation of foods, that drains by means of an indirect connection.
The food preparation sink shall have a minimum dimension of 18 inches by 18 inches in length and
width, and 12 inches in depth, with an integral drainboard or adjacent table at least 18 inches by 18
inches in length and width. (CalCode 114163)
Handwashing Sinks:
Handwashing facilities must be sufficient in number and conveniently located so as to be accessible
at all times for use by food employees. (CalCode 113953)
Handwashing sinks must be provided in each food preparation area (i.e., deli, meat department,
bakery, sushi bar, etc.) and in warewashing areas that are not located within or immediately
adjacent to food preparation areas. (CalCode 113953)
Each handwashing facility must be provided with dispensers of handwashing cleanser and sanitary
single-use towels. A heated-air hand drying device may be used instead of single-use towels.
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Handwashing facilities must be equipped to provide warm water (minimum 100°) under pressure for
a minimum of 15 seconds through a mixing valve or combination faucet. (CalCode 113953)
Handwashing facilities must be provided within or adjacent to toilet rooms. The number of
handwashing facilities required must be in accordance with local building and plumbing codes.
(CalCode 113953)
Janitorial Sink:
At least one curbed cleaning facility or janitorial sink equipped with a drain must be provided and
conveniently located for the cleaning of mops or similar wet floor cleaning tools and for the disposal
of mop water and similar liquid waste. (CalCode 114279)
An adequate, protected, pressurized, potable supply of hot water and cold water must be provided.
Hot water must be supplied at a minimum temperature of at least 120°F measured from the faucet,
unless otherwise specified in this part. (CalCode 114192)
The mixing valve faucet must be equipped with a backflow or back siphonage protection device
when required by applicable plumbing codes. (CalCode 114192)
A room, area, or cabinet separated from any food preparation or storage area, or warewashing or
storage area must be provided for the storage of cleaning equipment and supplies. (CalCode
114281)
Dishwashing and Glass Washing Machines:
During manual or mechanical warewashing, food debris on equipment and utensils must be scraped
over a waste disposal unit, scupper, or garbage receptacle. If necessary for effective cleaning,
utensils and equipment must be pre-flushed, pre-soaked, or scrubbed with abrasives. (CalCode
114099.1)
Warewashing machines may be connected directly to the sewer immediately downstream from a
floor drain, or they may be drained through an approved indirect connection. (CalCode 114193)
If hot water is used for sanitization in manual warewashing operations, the sanitizing compartment
of the sink shall be designed with an integral heating device that is capable of maintaining water at a
temperature not less than 171°F and provided with a rack or basket to allow complete immersion of
equipment and utensils into the hot water. (CalCode 114099.4)
A warewashing machine must be provided with an easily accessible and readable data plate affixed
to the machine by the manufacturer that indicates the machine's design and operating
specifications including the temperatures required for washing, rinsing, and sanitizing, the pressure
required for the fresh water sanitizing rinse, unless the machine is designed to use only a pumped
sanitizing rinse, and the conveyor speed for conveyor machines or cycle time for stationary rack
machines. (CalCode 114101.1)
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A warewashing machine must be equipped with a temperature measuring device that indicates the
temperature of the water as the water enters the hot water sanitizing final rinse manifold or in the
chemical sanitizing solution tank. (CalCode 114101.2)
All warewashing equipment must be provided with two integral metal drainboards of adequate size
and construction. One drainboard shall be attached at the point of entry for soiled equipment and
utensils and one shall be attached at the point of exit for cleaned and sanitized equipment and
utensils. Where an under counter warewashing machine is used, there must be two metal
drainboards, one for soiled equipment and utensils, and one for clean equipment and utensils,
located adjacent to the machine. This requirement may be satisfied by using the drainboards that
are part of the manual warewashing sinks if the facilities are located adjacent to the machine. Pot
and pan washers must be equipped with drainboards or shall be equipped with approved alternative
equipment that provides adequate and suitable space for soiled and clean equipment and utensils.
Drainboards, utensil racks, or tables large enough to accommodate all soiled and cleaned items that
may accumulate during hours of operation shall be provided for necessary utensil holding before
cleaning and after sanitizing. Sinks and drainboards of warewashing equipment shall be sloped and
drained to an approved liquid waste receptor. (CalCode 114103)
All food facilities in which food is prepared, or in which multi-service utensils and equipment are
used, must provide manual methods to effectively clean and sanitize utensils. A minimum of a
three-compartment stainless steel sink with dual integral metal drainboards is required in addition
to any dishwashing machine. (CalCode 114095)
When a dishtable is installed next to a wall, the integral metal backsplash must be sealed to the wall.
(CalCode 114169)
Dipper Well:
A cold running water dipper well shall be provided, if scoops or other reusable serving utensils are
stored in water. The dipper well must be drained by means of an indirect connection. (CalCode
114193)
VI. Appendix The following is to help understand the minimum requirements needed for the submission of
plans for review and approval in regards to accepted flooring in a food facility.
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UCSB Environmental Health & Safety
Environmental Health Program
565 Mesa Rd. Santa Barbara, 93106-5132
(805) 893-2471 [email protected]
ACCEPTED FLOORING MATERIALS IN A FOOD FACILITY
When installing a new floor or replacing an existing floor, contact the EH&S Environmental Health Program to assure the
floor and base meet the current requirements.
The California Retail Food Code (CalCode) §114268 provides the following:
(a) Except in sales areas, dining areas, and serving areas, the floor surfaces in all areas in which food is prepared,
prepackaged, or stored, where any utensil is washed, where refuse or garbage is stored, where janitorial facilities
are located in all toilet and handwashing areas, except with respect to areas relating to guestroom
accommodations and the private accommodations of owners and operators in restricted food service facilities, and
in employee change and storage areas shall be smooth and of durable construction and nonabsorbent material that
is easily cleanable.
(b) Floor surfaces shall be coved at the juncture of the floor and wall with a 3/8 inch minimum radius coving and
shall extend up the wall at least 4 inches, except in areas where food is stored only in unopened bottles, cans,
cartons, sacks, or other original shipping containers.
Floor materials used in retail food facilities must be of smooth and durable construction, of nonabsorbent materials, and
easily cleanable. It must be provided in the following areas:
• Where food is prepared, packaged, or stored
• Where any utensil is washed
• Where refuse or garbage is stored
• Where janitorial facilities are located
• In all toilet and handwashing areas
• At unpackaged customer self-service food and beverage areas
• At wait stations
• In employee change and storage areas
Contact EH&S prior to ordering, purchase, or installation of new and replacement flooring.
NOTE: Vinyl Tile (VCT, VAT) Vinyl tile is not acceptable for floors in any area except customer dining or pre-packaged
retail display. Concrete floors are not acceptable finishes in any area EXCEPT customer dining, pre-packaged retail
display, pre-packaged grocery warehouse areas, inside walk-in or reach-in refrigeration units. Rubber base or wood
base cove are not approved.
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TYPES OF FLOORING
I. Commercial Sheet Vinyl
Vinyl floor proposals must be approved prior to installation. Submit a sample to EH&S for all flooring installations prior to
ordering, purchasing or installing materials, including any alternative or “green” product proposals.
If sheet vinyl flooring is proposed, check the manufacturer’s specifications and recommendations for installation
areas. While sheet vinyl flooring may perform well in many food service areas (i.e., retail sales areas, dining rooms,
waitress stations), some manufacturers do not recommend its use in portions of a commercial kitchen, i.e., cooking or
WAREWASHING areas. If you have any questions regarding the accepted flooring manufacturer’s
recommendations, check with your flooring dealer, request a manufacturer specification sheet and material sample to
submit to EH&S.
Standards:
A. Vinyl composition throughout (no paper backing).
B. No embossed imprint or wear layer.
C. Minimum .080 inch wear layer thickness of vinyl material throughout.
D. A “no wax” coating on surface is not acceptable.
Installation:
A. Flooring shall continue up walls, partitions and cabinetry at least four (4) inches, forming an integral 3/8 inch
minimum radius cove base. Most installers, however, cove the vinyl up to six inches high for ease of
installation. The cove base must be backed with a cove molding and topped with a metal cap. VINYL TOPSET
OR RUBBER BASE COVE ARE NOT APPROVED.
B. Manufacturer’s installation criteria and standards must be followed.
C. All seams must be “heat welded” to form a continuous sheet vinyl surface of durable construction.
D. Subfloor shall be sloped to at ¼” to 1’ to floor drains, if installed.
E. Sheet vinyl flooring may not be installed in areas maintained below a temperature of 55 degree F. (i.e., walk-
ins, reach-ins).
Sheet Vinyl Installation
Cross Section View at Cove Base
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II. Quarry, Ceramic or Porcelain Tile
Standards:
A. Minimum thickness ¼ inch and impact resistant.
B. Non-skid varieties must be reviewed on an individual basis, and shall be installed with floor drains
and a high-pressure cleaning system. This type of floor tile shall be limited to traffic areas. Tile
installed under equipment must be smooth.
Installation:
A. The grout spacing width between tiles shall not exceed ¼ inch.
B. Grout between lines and quarry tile types without a glazed surface finish must be sealed to be
impervious to water, grease and acid. Epoxy grout is the required standard for tile floor.
C. Flooring shall continue up the walls, partitions, and stationary cabinetry at least four (4) inches,
forming an integral, 3/8 inch minimum radius base cove. The tile shall be a “Bull Nose” design at the
top where it meets the wall. A 90 degree angle at the base floor/wall juncture is NOT APPROVED.
Quarry/Ceramic Tile Floor and Cove Base Installation
III. Troweled Epoxy Type Floor
A. Minimum finish thickness shall be 1/4 inch.
B. The surface shall be sealed to be impervious to water, grease and acid.
C. Flooring shall continue up the walls, partitions and cabinetry at least four (4) inches, forming an integral 3/8
inch minimum radius base cove.
D. Non-skid flooring with an abrasive texture shall be limited to traffic areas only. Cove base and floor surface
areas under equipment shall be smooth. Depending on the degree of abrasive finish texture achieved, a high-
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pressure cleaning system and floor drains may be required. A finish floor plan must be submitted for
approval of exact installation areas. Provide material samples to verify degree of texture.
IV. Sealed Concrete
If concrete sealant is proposed, check the manufacturer’s specifications and recommendations. Most sealants should
be reapplied every six months. If you have any questions regarding the approved sealants, check with EH&S. A
sealed concrete floor is ONLY approved inside customer dining, pre-packaged retail display, pre-packaged grocery
warehouse areas, and inside walk-in or reach-in refrigeration units.
Standard:
A. The finished surface shall be SMOOTH and EASILY CLEANABLE and sealed to be impervious to
water, grease and acid.
Installation:
A. The floor shall be a smooth, single pour variety.
B. Flooring shall continue up the walls, partitions and up the toe kick of stationary cabinetry a minimum
of four (4) inches forming a 3/8 inch minimum radius base cove.
C. The floor shall be sealed with an Environmental Health approved, USDA approved, 2-component
water based epoxy concrete floor sealant.
D. Concrete floor areas with open seams, pitted, chipped, or rough surface areas, shall be covered with
an approved tile and base cove material.
V. Cove Base
Only a pre-formed cove base molding (a.k.a. SpeedCove®), slimfoot ceramic or porcelain tile base cove, or a
fabricated 3/8” radius metal cove may be installed on sealed concrete floor.
Note 1: Vinyl, rubber topset or wood base cove will not be approved in any areas of a food facility where a
SMOOTH, continuously coved floor is required. (CalCode Section 114268)
Note 2: In walk-in coolers, a metal topset base may be installed in lieu of a continuously coved flooring
against the metal walls if the base cove and wall finish are the same type of metal. (i.e., aluminum
base on an aluminum wall) The base cove must have a minimum 3/8” radius cove and be sealed to
both the floor and the wall with a clear silicone based sealant.
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FLOORING USE GUIDELINES
Kitchens with cooking equipment (ranges, fryers, ovens, etc.) and very heavy use facilities:
Quarry tile
Aggregate seamless troweled-on epoxy floorings (1/4-inch thickness minimum)
Homogenous sheet vinyl flooring with heat welded seams, .080 minimum thickness.
Medium to light facility use (small restaurants and deli’s, coffee shop, mini-marts, etc.), areas with high moisture
(around mop sinks, WAREWASHING), service counters and FOOD PREPARATION areas:
Above types, or:
Quarry tile, ceramic or porcelain tile (with slip resistance)
Aggregate seamless epoxy flooring (1/4-inch thickness)
Homogenous sheet vinyl flooring with heat welded seams, .080 minimum thickness.
Food and food related storage, restrooms, lockers or other lower use areas:
Above types, or:
Quarry tile, ceramic or porcelain tile (with slip resistance)
Aggregate seamless epoxy flooring (1/4 inch thickness)
Homogenous sheet vinyl flooring with heat welded seams, .080 minimum thickness.
Storage (dry storage in original containers only, no open foods).
Above types, or:
Concrete with an approved, water-base sealant.
Walk-ins and Reach-ins:
Quarry tile or sealed concrete floor (with slip resistance)
Aggregate seamless epoxy flooring (1/4 inch thickness)
Concrete with an approved, 2-component water based epoxy concrete floor sealant.
NOTE:
Surface repellants must be reapplied at least once a year.
Epoxy grout shall be used with tile floor installations.
Non-skid tile or abrasive epoxy flooring SHALL BE LIMITED to walkway areas ONLY. Smooth floor shall be
installed under all equipment and on all base cove areas.
Preparation of the subfloor surface is often the issue when a floor prematurely fails. Remove grease, dirt and
chemicals that interrupt the sealing or adhering process.